PINEAPPLE UPSIDE DOWN CAKE yumy







INGREDIENTS

For the topping

  • 1/4 cup unsalted butter melted
  • 1/3 cup packed brown sugar
  • 7 slices pineapple cored, can be canned or fresh
  • 20 maraschino cherries

For the cake

  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter melted
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup buttermilk
  • 1/4 cup pineapple juice you can drain it from the can of pineapple
  • 2 teaspoons vanilla extract
  • cooking spray

INSTRUCTIONS




 

  • Preheat oven to 350 degrees F. Coat a 9″ x 2″ cake pan with cooking spray.
  • For the topping: pour the 1/4 cup of melted butter into the cake pan. Sprinkle 1/3 cup of brown sugar over the top.
  • Top with pineapple slices and arrange the cherries between and inside of the pineapple slices.
  • In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
  • Place the 1/2 cup melted butter, 3/4 cup brown sugar and 1/4 cup granulated sugar in a bowl. Whisk to combine. Add the egg, buttermilk, pineapple juice, and vanilla extract. Stir until just combined. Slowly mix in dry ingredients until smooth.
  • Spoon the batter into the pan on top of the pineapple and cherries. The batter should not be overflowing from the pan.
  • If you aren’t using a 9×2 inch pan you’ll have extra cake batter, which you can bake on the side in a greased loaf pan.
  • Bake the cake for 40-45 minutes. Check about 30 minutes into the bake time; if it looks like the top of the cake is getting too dark you can cover it with foil.
  • Cool the cake in the pan for 10 minutes.
  • Invert the cake and cool for another 20 minutes. Cut into slices and serve.

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